Method

Drain syrup from strawberries into 1-cup measure. Add enough water to equal 1 cup liquid.

In a large (3-quart) saucepan, heat syrup mixture, sugar and cranberries over medium-high heat until they reach boiling.   Stir occasionally. When  boiling, reduce heat to low and simmer, uncovered, for 10 minutes or until cranberries have popped. We sometimes help them on their way when they get soft and begin to pop by using a potato masher.

When all cranberries have popped, remove from heat, stir in strawberries and set aside to cool to room temperature. Spoon into a serving bowl, cover and refrigerate 3 hours.

Yield: 3 cups

Contributor: Pat Ciesla

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Happy Holiday Cooking!